Jordan'S Cod Chowder

• 3 ounces salt pork, rind discarded, cut into 1/4 inch dice, blanched for one minute, and drained
• 1 large sweet onion chopped
• 2 garlic cloves minced
• 1 carrot diced
• 2 scallions chopped
• 1/2 large yellow bell pepper chopped
• 1/2 large red bell pepper chopped
• 1-1/4 lbs boiling potatoes (about 4) peeled, cut into 1/2" dice, and reserved in bowl of cold water
• 1/2 tsp dried thyme crumbled
• 4 cups chicken stock
• 1/4 tsp salt
• beurre manie made by kneading together 2 tbsp unslated butter with 2 tbsp flour
• 2 lbs cod fillet cut into 1" pieces
• 1/2 cup light cream
• 1 cup milk

1. In heavy kettle, cook the salt pork over moderate heat, stirring, for 5 minutes or until it is golden, and transfer it with a slotted spoon to a plate. Add to the kettle the onion, garlic, carrot, scallions and bell peppers and cook the mixture, stirring, for 10 minutes, until vegetables are softened. Add the potatoes, drained, the thyme, stock and salt and bring to a boil. Simmer for 5-7 minutyes, until potatoes are almost tender. Stir in the beurre manie in bits and bring mixture to a boil. Add the salt pork and the cod and simmer for 3 minutes, until the cod just flakes. Add the cream, milk, and salt & pepper to taste and heat the soup stirring gently until it is hot. Makes about 11 cups, serving 8

salt pork, sweet onion, garlic, carrot, scallions, yellow bell pepper, red bell pepper, boiling potatoes, thyme, chicken stock, salt, beurre, cod fillet, light cream, milk

Taken from www.epicurious.com/recipes/member/views/jordans-cod-chowder-50029608 (may not work)